Instructions

Preheat your oven to 400F degrees. To make a flax egg, combine the ground flaxseed and water in a small bowl. Stick it in the refrigerator while you prep the rest of the ingredients.

Combine the rolled oats, cinnamon, baking powder, and salt in a large bowl and mix.

Pour the melted coconut oil, vanilla extract, maple syrup, and almond milk into a separate bowl and whisk to combine. If the coconut oil hardens when it mixes with the cold ingredients, put the bowl in the microwave for 30 seconds. Take the flax egg out of the fridge and pour it into the wet ingredients and whisk everything together.

Spray a 9” x 9” baking pan with coconut oil cooking spray or rub a teaspoon of coconut oil all over the inside surface, sides included.

Pour the dry ingredients into the pan, followed by most of the blueberries (save about a half-cup for sprinkling on top). Then pour in the wet ingredients, shaking the pan slightly to mix everything together.

Sprinkle the remaining half-cup of blueberries over the top of the oat mixture, along with the sliced almonds. Put the oats in the oven and bake for 35 to 40 minutes, until a toothpick comes out clean.

Allow the baked oats to cool and set for at least 20 minutes before slicing and serving. While you wait, make the whipped coconut cream.

Pour the chilled coconut cream into your blender and add the maple syrup and a pinch of salt. Blend on high for about a minute, until the mixture thickens slightly. You don’t want to over-mix the coconut cream or it will separate.

When ready to serve, slice the baked oats into six pieces and top each with a spoonful of whipped coconut cream.

Notes

You can use fresh or frozen blueberries. If you use frozen, there’s no need to thaw them before adding them to the oats.